Ingredients:  

1 Tbsp olive oil  

1 onion diced  

3 garlic cloves minced  

1 bay leaf  

1 tbsp Italian seasoning (and some for the topping)  

2 (14 oz) can diced tomatoes  

4 c chicken broth  

2 c mini penne  

3 c chopped or shredded rotisserie chicken  

Salt and pepper (kosher)  

3 oz mozzarella cheese shredded  

Chopped fresh basil and red pepper flakes.  

Instructions:  

Heat the oil in a Dutch oven over medium heat. Add onion garlic bay leaf Italian seasoning and cook, stirring until the onion is softened 4-5 Minutes.  

Add the diced tomatoes, chicken broth and 2 cups of water to the pot. Increase heat to high heat and bring to a boil. Add the pasta. Return to a boil and cook until the soup is slightly thickened, and the pasta is done 8-10 min. Remove from heat and stir in the shredded chicken. Discard the bay leaf, season with salt and pepper.  

Serve and top with mozzarella. Let the cheese melt for 1 Minute. Top with chopped basil Italian seasoning and red pepper flakes